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Guts Posted April 12, 2006 08:16 PM
GRILLED RUM-SOAKED SHRIMP
WITH MANGO-LIME RELISH
Grilled shrimp are commonplace these days, but not too long ago grilled shrimp were pretty radical in this country. The ingredients are abundant in both the Yucatan region of Mexico and the Caribbean, and similar dishes are served in both. Leave the shells on the shrimp to protect the meat from scorching while grilling (leaving the shell on also adds lots of flavor!) Because of that, you’ll want to pay some attention to the size of the shrimp you use, since the bigger the shrimp the easier they are to peel. The slight rum flavor in the shrimp and the mango-lime relish reproduce the island/beach inspiration of this dish. On a hot day, lean back with a rum drink and these shrimp, close your eyes… can you hear the steel band? Well, maybe not, but this is a fun dish anyway, that requires your guests to participate by peeling their own food. [That’s another way of saying it’s easy on the cook!] Of course, these can be served as appetizers, as well, but the quantities given are for a main dish.
SERVES 4
32 medium-size shrimp (16-20 count per pound) - about 2 pounds
8 tablespoons, lime juice (about 4 limes’ worth)
1 1/2 cups, canned pineapple juice
1/2 cup, dark rum
2 tablespoons, finely chopped cilantro
1 teaspoon, chopped garlic
salt and freshly cracked black pepper (to taste)
*Mango-Lime Relish - recipe below
Clean and trim the shrimp and make a 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head. Under cold running water, open the incision and wash away any brownish-black waste matter (there is a thin, dark vein to remove).
In a large stainless steel or glass (nonreactive) bowl, combine the lime juice, pineapple juice, rum, cilantro, garlic, and salt and pepper to taste. Add the shrimp. Cover and refrigerate and allow the shrimp to soak in the marinade for 2 to 4 hours – no longer, or they will start to cook in the lime juice.
Remove the shrimp from the marinade and discard the marinade. Run a skewer through each shrimp so it is skewered in two places: put the skewer through the tail area, then bend the shrimp into a curve and put the skewer through the thick section in the upper body area. You should be able to fit 4 shrimp on a 6” skewer, 8 on a 10” skewer. (If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through and the fire will get the shrimp).
Place the skewered shrimp on the grill over medium-high heat. Grill about 3 to 4 minutes on each side, until the shells turn bright red. It’s easy to check to see if they are done by probing the incision you made in along the outer curve (to clean them). The meat should be an even, opaque white. Remove the shrimp from the grill and serve them on a bed of Mango-Lime Relish, either skewered or unskewered as you prefer.
*MANGO-LIME RELISH
3 ripe mangoes
1 small, red bell pepper – seeded
1 small, green bell pepper – seeded
1 small, red onion
1 cup, canned pineapple juice
4 tablespoons, lime juice (about 2 limes)
1 teaspoon, chopped garlic
15 to 20 whole cilantro leaves
4 tablespoons, red wine vinegar
1 tablespoon, curry powder
salt and freshly cracked black pepper (to taste)
Peel the mangoes and, using a sharp knife, slice the fruit away from the central pit. Dice the mango fruit, the red bell pepper, green bell pepper, and the onion. Set aside. In another bowl, combine all the remaining ingredients. Mix lightly, then add the diced mango, pepper, and onion, and mix once again. This mixture will keep 3 days, covered, in the refrigerator.
Optional: add a small finely-diced jalapeno pepper to the mango mixture for additional spicy heat.
GRILLED RUM-SOAKED SHRIMP
WITH MANGO-LIME RELISH
Grilled shrimp are commonplace these days, but not too long ago grilled shrimp were pretty radical in this country. The ingredients are abundant in both the Yucatan region of Mexico and the Caribbean, and similar dishes are served in both. Leave the shells on the shrimp to protect the meat from scorching while grilling (leaving the shell on also adds lots of flavor!) Because of that, you’ll want to pay some attention to the size of the shrimp you use, since the bigger the shrimp the easier they are to peel. The slight rum flavor in the shrimp and the mango-lime relish reproduce the island/beach inspiration of this dish. On a hot day, lean back with a rum drink and these shrimp, close your eyes… can you hear the steel band? Well, maybe not, but this is a fun dish anyway, that requires your guests to participate by peeling their own food. [That’s another way of saying it’s easy on the cook!] Of course, these can be served as appetizers, as well, but the quantities given are for a main dish.
SERVES 4
32 medium-size shrimp (16-20 count per pound) - about 2 pounds
8 tablespoons, lime juice (about 4 limes’ worth)
1 1/2 cups, canned pineapple juice
1/2 cup, dark rum
2 tablespoons, finely chopped cilantro
1 teaspoon, chopped garlic
salt and freshly cracked black pepper (to taste)
*Mango-Lime Relish - recipe below
Clean and trim the shrimp and make a 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head. Under cold running water, open the incision and wash away any brownish-black waste matter (there is a thin, dark vein to remove).
In a large stainless steel or glass (nonreactive) bowl, combine the lime juice, pineapple juice, rum, cilantro, garlic, and salt and pepper to taste. Add the shrimp. Cover and refrigerate and allow the shrimp to soak in the marinade for 2 to 4 hours – no longer, or they will start to cook in the lime juice.
Remove the shrimp from the marinade and discard the marinade. Run a skewer through each shrimp so it is skewered in two places: put the skewer through the tail area, then bend the shrimp into a curve and put the skewer through the thick section in the upper body area. You should be able to fit 4 shrimp on a 6” skewer, 8 on a 10” skewer. (If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through and the fire will get the shrimp).
Place the skewered shrimp on the grill over medium-high heat. Grill about 3 to 4 minutes on each side, until the shells turn bright red. It’s easy to check to see if they are done by probing the incision you made in along the outer curve (to clean them). The meat should be an even, opaque white. Remove the shrimp from the grill and serve them on a bed of Mango-Lime Relish, either skewered or unskewered as you prefer.
*MANGO-LIME RELISH
3 ripe mangoes
1 small, red bell pepper – seeded
1 small, green bell pepper – seeded
1 small, red onion
1 cup, canned pineapple juice
4 tablespoons, lime juice (about 2 limes)
1 teaspoon, chopped garlic
15 to 20 whole cilantro leaves
4 tablespoons, red wine vinegar
1 tablespoon, curry powder
salt and freshly cracked black pepper (to taste)
Peel the mangoes and, using a sharp knife, slice the fruit away from the central pit. Dice the mango fruit, the red bell pepper, green bell pepper, and the onion. Set aside. In another bowl, combine all the remaining ingredients. Mix lightly, then add the diced mango, pepper, and onion, and mix once again. This mixture will keep 3 days, covered, in the refrigerator.
Optional: add a small finely-diced jalapeno pepper to the mango mixture for additional spicy heat.